Ingredients with Measurements:
- 9 lasagna noodles
- 1 pound of fresh spinach, washed and chopped
- 1 tablespoon of olive oil
- 2 cloves of garlic, minced
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/2 cup of unsalted butter
- 1/2 cup of all-purpose flour
- 4 cups of whole milk
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 1/2 cup of grated Kefalograviera cheese
- 1/2 cup of grated Parmesan cheese
Special equipment needed:
- 9x13 inch baking dish
- Large pot for boiling noodles
- Large skillet for cooking spinach
- Whisk
- Saucepan for making the white sauce
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the lasagna noodles according to the package instructions. Drain and set aside.
3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and cook for 1 minute.
4. Add the chopped spinach, salt, black pepper, and nutmeg. Cook until the spinach is wilted, about 5 minutes. Remove from heat and set aside.
5. In a saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, stirring constantly.
6. Gradually add the milk, whisking constantly to prevent lumps. Cook for 5-7 minutes, or until the sauce thickens.
7. Add the salt, black pepper, nutmeg, Kefalograviera cheese, and Parmesan cheese. Stir until the cheese is melted and the sauce is smooth.
8. Spread a thin layer of the white sauce on the bottom of the baking dish.
9. Place 3 lasagna noodles on top of the sauce.
10. Spread half of the spinach mixture over the noodles.
11. Spread 1/3 of the white sauce over the spinach.
12. Repeat with another layer of noodles, spinach, and white sauce.
13. Top with the remaining 3 lasagna noodles.
14. Spread the remaining white sauce over the noodles.
15. Cover the baking dish with foil and bake for 30 minutes.
16. Remove the foil and bake for an additional 15 minutes, or until the top is golden brown and bubbly.
17. Let the lasagna cool for 10 minutes before serving.
Time:
Preparation time: 30 minutes
Cooking time: 45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 532
Fat: 32g
Saturated Fat: 18g
Cholesterol: 96mg
Sodium: 799mg
Carbohydrates: 38g
Fiber: 3g
Sugar: 9g
Protein: 23g
Substitutions for ingredients:
- Kefalograviera cheese can be substituted with Pecorino Romano or Asiago cheese.
- Fresh spinach can be substituted with frozen spinach, thawed and drained.
Variations:
- Add cooked ground beef or Italian sausage to the spinach mixture for a meaty lasagna.
- Use a mixture of different cheeses, such as mozzarella, fontina, and ricotta, for a more complex flavor.
- Add sliced mushrooms or roasted red peppers to the spinach mixture for extra flavor.
Tips and tricks:
- Make sure to cook the lasagna noodles al dente, as they will continue to cook in the oven.
- Use a whisk to prevent lumps in the white sauce.
- Let the lasagna cool for 10 minutes before serving to allow the layers to set.
Storage instructions:
Leftover lasagna can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat, place the lasagna in a preheated 350°F oven for 15-20 minutes, or until heated through.
Presentation ideas:
Serve the lasagna on a large platter, garnished with fresh parsley or basil.
Garnishes:
Fresh parsley or basil
Pairings:
- Garlic bread
- Caesar salad
- Roasted vegetables
Suggested side dishes:
- Garlic bread
- Caesar salad
- Roasted vegetables
Troubleshooting advice:
- If the white sauce is too thick, add more milk to thin it out.
- If the lasagna is too dry, add more white sauce or a can of diced tomatoes to the spinach mixture.
Food safety advice:
- Make sure to wash your hands and all utensils before preparing the lasagna.
- Cook the lasagna to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
Lasagna is a traditional Italian dish that dates back to ancient Rome. The modern version of lasagna, with layers of pasta, cheese, and tomato sauce, originated in the Emilia-Romagna region of Italy in the 14th century.
Flavor profiles:
Creamy, cheesy, and savory.
Serving suggestions:
Serve the lasagna hot, with a side of garlic bread and a Caesar salad.
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Region: Greek